Tag Archives: chicken

Citrus Rosemary Chicken

Roast chicken with citrus and herbs? It has my name written all over it! As far back as I can remember, Sunday supper with Mom’s Orange Juice Chicken was a meal I looked forward to all week—and I was one picky eater back then.

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. I mean, what’s not to like? This simple twist on roast chicken makes a dish with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with little work involved. Who’s not with me now?

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices.

We served ours with a Near East rice pilaf dish and a side salad.

According to chef Suzy Karadsheh of The Mediterranean Dish food blog, “The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath. If you only have a few minutes, leave the chicken to marinate at room temperature for 30 minutes or so.”

Now you can use a whole chicken and cut it up saving the neck, back and wingtips for homemade stock—which is our typical rodeo—however, this time we purchased precut bone-in, skin-on breasts and thighs. They were well-salted inside and outside the skin, left uncovered in the refrigerator overnight, and marinated for 2 hours prior to cooking.

Once the chicken is out of the oven, allow it 10 minutes to rest before slicing and serving. Then get ready to be amazed! This dish definitely evokes warm, childhood memories, but at a more advanced level, and with more depth of flavor.

Citrus Rosemary Chicken

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, split in half through the backbone; or pre-cut parts (about 3 ½ pounds)
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered.)
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking.)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast uncovered for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

http://www.lynnandruss.com

Recipe from The Mediterranean Dish

Spiced Chicken with Corn, Mushrooms and Zucchini

Although summer produce season was nearing its end, we easily scored some fresh corn and zucchini to make this flavorful Spiced Chicken with Corn, Mushrooms and Zucchini. It’s a one pan meal that’s ready in a total of 45 minutes. Cooked in a skillet, the spiced chicken takes on a brick-red hue with a moderately spicy kick. (You can adjust the amount of heat by adding or eliminating the amount of cayenne.)

Here gochugaru—Korean red chile flakes—imbues this one-skillet chicken and vegetable supper with its deep, savory flavor, gentle heat and a hint of smokiness. But don’t fret if you can’t find gochugaru, just substitute ancho chile powder, regular chili powder or chipotle chile powder (or choice) for a delicious but different taste profile. Add more cayenne or eliminate it to adjust the level of heat, which is moderate as written. (Gochugaru can be found at Asian markets, well stocked supermarkets or online.)

I got carried away and pounded the chicken breasts down to a 1/4″ instead of the indicated 1/2″. Not a problem as long as the meat is not overcooked and dried out. Adjust the cooking time so that the poultry registers 160°, then move to a plate and cover with foil.

The amount of chicken we made was over 1 1/2 pounds, which when hammered down made 4 large cutlets, and therefore had to be cooked in 2 batches. Once the veggies are done, pour the accumulated chicken juices into the pan and stir to distribute.

Yes, you can make this meal with frozen corn, but you will suffer from a loss of flavor. This summer was THE BEST corn season we’ve experienced in a long time. And this last batch in particular was astoundingly sweet and juicy!

Spiced Chicken with Corn, Mushrooms and Zucchini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. gochugaru (Korean chile flakes; may substitute ancho chile powder, regular chili powder or chipotle chile powder)
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. granulated garlic
  • 1/8 tsp. cayenne pepper, or to taste
  • 1 1/4 lbs. boneless skinless chicken breast, pounded to 1/2-inch thick
  • 2 Tbsp. canola oil or another neutral oil, divided
  • 8 oz. fresh shiitake mushrooms or a mix of mushrooms such as shiitake, oyster and/or cremini, sliced
  • 2 to 3 Tbsp. water, plus more as needed
  • 1/4 cup thinly sliced scallions, white and light green parts, plus dark greens for garnish
  • 1 Tbsp. minced or finely grated fresh ginger
  • 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
  • 3-4 ears of corn, kernels sliced from cob

Directions

  1. In a small bowl, combine the gochugaru, 1/4 teaspoon salt, the granulated garlic and cayenne pepper. Sprinkle the spice mixture onto both sides of the chicken, rubbing it in a little with your fingers.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the chicken to the pan, reduce the heat to medium and cook until cooked through, 4 to 5 minutes per side. Transfer the chicken to a plate.
  3. Add the remaining 1 tablespoon oil to the pan, followed by the mushrooms and 1/4 teaspoon salt. Add the water if the pan seems dry, and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, about 5 minutes.
  4. Stir in the scallions and ginger and cook until they soften, about 1 minute.
  5. Add the zucchini, corn and the remaining 1/4 teaspoon salt and cook until the vegetables are tender, 3 to 5 minutes. If the pan seems dry, add more water as needed, a couple of tablespoons at a time.
  6. Pour any accumulated juices from the chicken into the pan with the vegetables, and then slice the chicken into strips.
  7. Serve the vegetables with the sliced chicken on top or on the side.

http://www.lynnandruss.com

Loosely adapted from a recipe by Laura Chase de Formigny for The Washington Post

Grilled Chicken Salmoriglio, Diliziusu!

With only 5 ingredients plus the poultry pieces, pretty much anyone can tackle this super flavorful grilled chicken. We just oohed and ahhed while savoring every juicy bite. Once you taste it, I’m betting you’ll add it to your regular rotation.

Extra-virgin olive oil, lemon, garlic and herbs comprise salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). This version is made with grated zest; some of the mixture is used for marinating bone-in chicken parts, then the juice from grilled lemon halves is added to finish the sauce just before serving.

Grilling the lemons before juicing them mellows their sharpness and acidity, adding a subtle sweetness to the sauce. We used a mixture of bone-in chicken breasts and thighs (can also include drumsticks or leg quarters). Keep in mind that the white meat is done at 160°F and the dark meat at 175°F, so the breasts may finish ahead of the dark meat. Our white meat actually took longer because one of the pieces was quite thick, so it’s good to have an instant read thermometer on hand.

If using white meat, cut the breasts halves in half again to make the pieces more uniform in size with the dark meat. Don’t use a fork to move the chicken pieces on the grill. A fork creates holes that allow juices to escape, resulting in drier meat. Use tongs instead—oh, and don’t forget protective gloves especially when squeezing those charred lemon juices into the salmoriglio sauce, they are HOT!

As sides, we served ours with a wedge salad and Patates a la Sal (Wrinkly Potatoes). They are cooked in very salty water—like the sea. By the time they are cooked through, the salt water evaporates and the potato skins become wrinkled with a white dusting of salt. They are especially tasty with a roasted garlic aioli.

Diliziusu!!

Grilled Chicken Salmoriglio

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lemons
  • ½ cup extra-virgin olive oil
  • 2 medium garlic cloves, finely grated
  • 1 tsp. dried oregano, crumbled
  • Kosher salt and ground black pepper
  • 3 lbs. bone-in, skin-on chicken parts, trimmed
  • ¼ cup chopped fresh flat-leaf parsley

Directions

  1. Grate 2 teaspoon zest from the lemons, then halve the lemons crosswise and set aside.
  2. In a small bowl, stir together the zest, oil, garlic, oregano, 1¼ teaspoons salt and ½ teaspoon pepper. Transfer ¼ cup of the mixture to a large bowl, add the chicken and turn to coat. Marinate at room temperature while preparing the grill.
  3. Prepare a charcoal or gas grill for indirect cooking.
  4. Place the chicken skin side up on the cooler side of the grill. Cover and cook for 15 minutes. Using tongs, reposition the chicken so that the pieces furthest from the fire are now closest; keep the chicken skin-side up. Re-cover and continue to cook until the thickest part of the breast, if using, reaches 160°F or the thickest part of the thighs and drumsticks, if using, reach 175°F, another 5 to 10 minutes.
  5. Using tongs, flip the chicken skin-side down onto the hot side of the grill. Cook until the skin is lightly browned and crisp, 1 to 2 minutes, moving the chicken as needed to avoid flare-ups. Transfer the chicken skin side up to a platter and let rest for about 5 minutes.
  6. While the chicken rests, cut each lemon in half and grill the lemon halves cut side down on the hot side of the grate until grill-marked, 2 to 3 minutes.
  7. Squeeze 2½ tablespoons juice from 1 or 2 of the grilled lemon halves, then stir the juice along with the parsley into the reserved garlic-lemon oil to make the salmoriglio.
  8. Transfer the chicken skin side up to a platter and let rest for about 5 minutes.
  9. Serve the sauce and the remaining grilled lemon halves with the chicken.
After the chicken is plated, serve the sauce
as a topping for the meat.

http://www.lynnandruss.com

Recipe by Laura Russell from Milk Street